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Topic: Sauerkraut (Read 9039 times)

The true ratio of salt to cabbage is 3 Tbsp/ 5 lb of cabbage. Make sure you use non-iodized salt, as that will inhibit the fermentation. The optimum fermentation temp is 68-72 degrees, and it's recommended that you let it ferment for at least 10-12 weeks prior to eating. I couldn't find the source of that info again, but here is an interesting chart that shows how the different bacterial strains operate in a kraut ferment:

I don't see why a fermenting bucket with airlock wouldn't work. I've made sauerkraut several times. I'm fortunate that a college friend from Switzerland gave me a 20 liter crock to make it in. I use 20lbs cabbage blended with 2 1/2 ounces salt, 2 tsp caraway seed, and 2 tsp crushed juniper berries. When packed in the crock, it makes enough juice to cover the cabbage by 1 1/2 inches or so. Add 8 oz. cultured buttermilk on the top then cover with a large cabbage leaf or two. My crock has two half circle weight stones to hold everything down (I do heat these in the oven to sanitize before use). The lid sits in a groove that is filled with water, thereby forming the airlock.

We just packaged 5 lbs. of sauerkraut yesterday, and sliced up the last two garden cabbages to make another 5 lbs. The first batch we let go for three weeks at around 70°F, and it seems plenty sour enough.

After last year's attempt in a bucket got all moldy and I threw it away, we decided to buy the right tool for the job:

I made some slovakian goulash with it, and it was a hit at hunting camp this year.

If you do go the fermenting bucket route, here is some good advice I recently learned. For a weight, use a few gallon ziploc bags filled with water. The bags will conform better with the bucket, creating a better anaerobic seal.

I would be cool with fermenting in a bucket, with a big plate as a follower to keep the cabbage under the liquid. My wife is not down with plastic in ferments though, so we've used the 1-gallon glass jars. I think one of the new big mouth bubblers would be perfect for a large batch, and the Ziplock bag full o' water method would work fine in that case.

In my experience, there is a considerable volume gain when the ferment really gets going, so plan on leaving some head space in whatever container you use. I'm thinking about fermenting a small batch in my classroom this year, up on my desk so students can watch the activity. Then I'll gross them all out when I take a bite.

The other day I told a girl that she was eating billions of living bacteria as she ate her yogurt. She was so grossed out she threw it away! Kids these days, sheesh...

Add 8 oz. cultured buttermilk on the top then cover with a large cabbage leaf or two.

I've never heard about using buttermilk.

I have been making sauerkraut for many years....I gave my friend a 6 gallon brew bucket with airlock, and he now makes it to...no problems....as stated just weigh it down somehow and cover with 1-2 inches of liquid above the cabbage and you will be fine. I Usually never have enough liquid so I will make up some Brine, with boiled and cooled H2O (15g Salt for 1L H2O). Make sure that no pieces of cabbage are above liquid, or stuck to side of vessel....I usually wipe insides down with clean paper towel so no bits above liquid. I also use several big cabbage leaves between weight and chopped cabbage (still under brine or liquid)

I Got a German Made Harsch 30L crock and the book says 5- 8 grams (15g max) of salt (non-iodized or Kosher) for every 1kg of cabbage. From what I've gathered... the the warmer the ferment temp the more salt you use to prevent spoilage. I typically make sauerkraut in cooler temps so I tend to use less, and prefer the taste of a less salty product.

The Harsch Booklet also says to start out fermentation in at room temp (68-71F) for 2-3 days (until fermentation starts), and then move to a cooler (59-65F) area for 4-6 weeks. After that store it between 41-59F. I usually test it at about 3-4 weeks because I like my kraut with a little more crisp in the bite texture...and I like the taste of it when its young....

I make about 5 gallons at a time to last through-out the year.By by the time i get to the last of it, the kraut has softened and changed flavor since storing....but still good.

I have also frozen some to see how it would turn out when thawed after couple months...I didn't find any noticeable difference in the product....BYMMV.

Remember Fresh Sauerkraut (not canned or cooked) sauerkraut has all those good GUT BUGS in it that yogurt does....and those BUGS are supposed to be good for you ....even prevent the Bird Flu (Avian Flu) ...google it!but again YMMV....

so i have to ask-does the whole house stink like hot cabbage or what? love eating it but not sure id make it. id probably end up with something less than good and might even get sick

very cool though

I only made it once and it was a smaller batch on my countertop, but there was no smell and it was delicious. I made it for a homebrew club meeting at my house, so I used one head of cabbage about two weeks ahead and it was all eaten that night.

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so i have to ask-does the whole house stink like hot cabbage or what? love eating it but not sure id make it. id probably end up with something less than good and might even get sick

Doesn't smell anymore than beer fermenting unless your doing 50 gallons or more. If your just using regular cabbage (not colored), if any issues arise...you would know. My friend is way less sanitary than I am....and its working for him....If you can make beer...kraut is no harder....in fact, way easier!

I would be more afraid of eating out and getting sick than eating my kraut...or yours...

so i have to ask-does the whole house stink like hot cabbage or what? love eating it but not sure id make it. id probably end up with something less than good and might even get sick

Doesn't smell anymore than beer fermenting unless your doing 50 gallons or more. If your just using regular cabbage (not colored), if any issues arise...you would know. My friend is way less sanitary than I am....and its working for him....If you can make beer...kraut is no harder....in fact, way easier!

I would be more afraid of eating out and getting sick than eating my kraut...or yours...